French Silk Pie
Are you into chocolate? Get this pie made. And you will enjoy and savor every bite, of course, just as I did!
Ingredients
1 (9-inch) pie crust, blind baked then chilled
1 cup of granulated sugar, divided
1/4 cup of packed light brown sugar
1/4 tsp of salt
3 large eggs
6 oz bittersweet chocolate chips (I recommend Ghirardelli)
1 1/2 tsp of vanilla extract
8 Tbsp of unsalted butter, at room temperature
1 1/4 cups of heavy cream
3 Tbsp unsweetened cocoa powder
Topping
2 1/2 cups of heavy cream
5 Tbsp of granulated sugar
2 – 3 oz dark chocolate, and finely chopped or shaved with a vegetable peeler
Instructions
1. In a heatproof bowl set over a pot of simmering water, combine 3/4 cup + 2 Tbsp granulated sugar, light brown sugar, eggs, and salt.
2. Allow the mixture to heat over the simmering water for 8 minutes, whisking constantly, until the candy thermometer registers 160 degrees.
3. Add the chocolate chips and stir until the chocolate has melted, then mix in the vanilla mixture.
4. Allow the mixture to rest and stir until it reaches 75 degrees (you can add it to the fridge to cool faster).
5. Whip butter at medium-high speed in the bowl of an electric stand mixer fitted with a paddle attachment, until pale then fluffy.
6. Add to the cooled chocolate mixture and switch to the whisk attachment and whip at high speed for 6 minutes longer until pale and fluffy.
7. In a large mixing bowl, whisk together the cocoa and the remaining 2 tbsp of granulated sugar, and slowly pour in about 1/2 cup of the heavy cream while whisking, then stir until smooth.
8. Add the remaining 3/4 cup heavy cream and use a high-speed electric hand mixer, then whip until stiff peaks form, fold the mixture of the whipped cream into melted chocolate chip/butter mixture.
9. Pour in the prepared crust of the pie and then smooth into an even layer. The foil tent (sealing foil around the edges) then chills overnight in a refrigerator.
10. Before serving, whip 2 1/2 cups of heavy cream in a mixing bowl until soft peaks form, and add granulated sugar and whip until stiff peaks form.
11. Spread and garnish the top with chocolate over the set pie, after cut into slices, and serve chilled. Store it in the refrigerator.
Author: Cooking Classy.